Directions:
1: Measure all ingredients of Ingredient 3) into a bowl and mix well (Picture 1, right), Measure all ingredients of Ingredient 1) into a measuring cup or a container, combine and let stand for 10 minutes (Picture 1, left). Add 1 tbsp oil into the yeast mixture, mix well then pour into the flour bowl. Knead a few times to make a soft dough (Picture 2) but don’t over knead.

2: Cover with a damp cloth and let rise until doubled in volume (Picture 3). Chill the dough in a fridge for 20 minutes. Take out the dough and shape into a log on a floured surface. Press down and roll out into a 30×60 cm rectangle.

3: Thinly slice the butter of Ingredient 4) and set aside under room temperature for 30 minutes. Lay them over two-thirds of the dough surface, leaving an unbuttered border about ¼ inch. Fold the unbuttered third towards to centre (Picture 4), then fold the other third to make a 3-layered dough. Turn 90 degrees (Picture 5) and roll out into a 30×60 cm rectangle (Picture 6). Fold again into thirds as before (Picture 7-8). Cover the dough with plastic wrap and chill for 15 minutes.

4: Melt 2 tbsp butter in a microwave oven, then add the rest ingredients of Ingredient 5) (Picture 9). Mix well and set aside (Picture 10).

5: Take out the chilled dough and place on the floured surface. Roll out into a 30×60 cm rectangle and fold into thirds as before. Cover the dough with plastic wrap and chill for 15 minutes.

6: Repeat the Step 5 two more times. Then roll out the dough into a 30×60 cm rectangle. Cut the dough horizontally into two halves then cut each half into 12 triangles (Picture 11). Place a portion of filling (about ¾ tsp) near the bottom of the triangle (Picture 12). Gently roll towards the pointed end, stretching it slightly as you roll. Bend the two legs inwards to form a crescent shape (Picture 13). Shape the remaining croissants in the same manner.

7: Arrange them on two parchment paper lined baking sheets (Picture 14). Chill immediately for 30 minutes. Never allow them a final rising, or they will not have the proper flakiness.

8: Preheat oven at 400F/205C. Bake for 10 minutes, then reduce to 350F/175C and bake for additional 12-15 minutes until golden.

Tips:
Store leftover croissants in an airtight container in the fridge. Reheat at 350F for 5 minutes before serving.

47 Responses to 【Sweet French Croissants】

We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.